Lemon-Sherbet

Directions

1. 1
   Heat sugar and water, in a large vessel.
2. 2
   Do not stir, bring to a boil.
3. 3
   Once boiling, stir, and cook till syrup is sticky touch.
4. 4
   It should be almost 1 thread, but not fully so.
5. 5
   Dissolve preservative (potassium benzoate) in 1 tsp.
6. 6
   syrup.
7. 7
   Cool syrup, add juice, essence, preservative.
8. 8
   Mix well, strain if required.
9. 9
   Bottle in clean sterile bottles with tight nonmetallic caps.
10. 10
    Seal as for sauces.
11. 11
    To make dilute sherbet: To 1/2 glass chilled water, add: 2 icecubes, 2 tbsp.
12. 12
    concentrate, mix well.
13. 13
    Add pinch of salt and pepper if desired.
14. 14
    Serve chilled.